Trois et Trois

January 16th-18th

please select one item per course

First Course

Lobster Ravioli
ravioli filled with Maine lobster & leeks, served with a sun-dried tomato & caper sauce
Roasted Carrot, Citrus & Cumin Soup
Steak Tartar with Tomato Rouille
steak tartar served over a bed of arugula & radicchio, topped with a tomato rouille,
garnished with sieved eggs & served with toasted points

Second Course

Blanquette de Veau
a classic French veal ragout, veal simmer in veal stock with a bouquet garni, onions, white wine, onions, button mushrooms & finished with cream, served over house-made wide noodles
Pulled Chicken & Mole
braised pulled chicken in mole sauce, served in a roasted delicata squash half,
topped with crumbled cotija cheese, pepitas & cilantro
John Dory
a delicate white fish, poached in a Mediterranean shrimp broth with tomatoes, olives & spinach, served with grilled garlic bread

Third Course

Pavlova with Passion Fruit Curd
a meringue shell filled with chantilly cream & topped with passion fruit curd
Persimmon & Date Cake
topped with a scoop of vanilla ice cream
Dessert du Jour

per guest
all participating guests must be seated before 6pm
Trois et Trois dinners may not be shared or split
18 % gratuity will be charged for parties of six or more

Proprietor: Lisa Grumel
Chef: Brandon Hunsaker

Reserve your table now.